| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | French | Desserts, Low fat | 6 | Servings |
INGREDIENTS
| 1/2 | c | Sugar |
| OR | ||
| 1/4 | c | Sugar |
| AND | ||
| 3 | pk | Sweet 'n Low |
| 2 | tb | Cornstarch |
| 3 | c | Skim milk |
| 1/4 | c | Water |
| 1/2 | c | Egg Beaters |
| 2 | ts | Vanilla |
INSTRUCTIONS
In a large saucepan, combine sugar and cornstarch. Gradually add milk and water, stirring constantly. Over medium heat, bring mixture to a boil, stirring constantly. Remove ffrom heat and stir in vanilla. Pour into an 8 x 8 x 2" metal pan. Freeze until ice crystals form around the edge of pan, about an hour. Spoon into a large bowl. Beat at high speed until smooth. Return to pan. Repeat freezing and beating step once. Freeze until firm. Serve immediately. Per sugar serving: 132 cal., 0.2g fat (2%), 2mg chol., 0g fiber, 6g pro., 26 g carb., 94mg sod. Per S&L serving: 102 cal., 18g carb. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 From: Sharon Stevens Date: 05-30-96 Posted to MM-Recipes Digest V3 #284 Date: Wed, 16 Oct 1996 22:58:55 -0400 From: BobbieB1@aol.com
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